This makes a bushy aromatic plant which is popular with bees. The flowers are delicious and can be used in salads. Use the leaves for flavouring meats; they have a strong taste so use sparingly. This is a perennial. Price for 50 seeds

A very ornamental plant that can be grown for its edible leaves which have a wonderfully refreshing taste with a slightly salty tang, perfect for adding seasonning to a salad.  They can also be cooked as you would spinach.  Grow these an an annual as the lightest of frosts will finish them

 

True English Lavender, growing into a compact, hardy, evergreen shrub with silver-blue foliage and mauve flowers. Plant it by doors and pathways, where it's delightful scent can be fully appreciated. Well known as a dried ingredient for potpourri and sachets; less well known is the centuries of use as a culinary herb and it is now enjoying a well deserved revival for kitchen use. Our seeds come with two recipes for you to enjoy. Price for 50 seeds.

Making a bushy plant you can use the leaves for seasoning or for a lemon flavoured tea. This is a perennial. Price for 50 seeds

The light lemon flavour of this grass blends well with garlic, chillies, and coriander. The herb is frequently used in curries as well as in seafood soups, marinades and stir fries. It is also used to make tea. It is a perennial but will need to be overwintered indoors. Price for 150 seeds.

Commercially, liquorice plants are not harvested until they are four or five years old. However, in the home garden it is possible to take a small harvest after three years. But it you have the patience the rewards are worth it. Growing from seed isn’t especially difficult but germination can be erratic.  Liquorice plants get larger every year so very deep containers are ideal – a dustbin is perfect, a metal one will make a good feature in your herb garden and the plants will give you height plus you can move it into shelter over the winter. With its violet or pale blue flowers and ferny foliage liquorice makes an attractive plant and you could underplant with annual herbs such as marigold.  Price for 15 seeds

SOW: prior to sowing soak seed for 48 hours in warm water then sow seeds on the surface of potting compost in mid to late spring or early autumn. Don’t cover them. Keep them warm – about 20°C – germination can be erratic, so it is unlikely that all will come up and they can take several months.

GROW: transplant seedlings when large enough to handle to individual pots and grow on under glass for their first winter. Acclimatise and plant out the following spring/summer when danger of frost has passed.  We recommend using a large deep container (such as a dustbin).  They don’t like clay; a rich slightly sandy soil is best. Plants can reach 2m tall after 5 years.  The roots can grow long – in a bed they can reach 4m or longer – container growing makes sense!

ENJOY: when it’s finally time to reap your just rewards, dig up your liquorice root plant.  Roots should be harvested in autumn. The roots are brownish-yellow, long and flexible, with a yellow, juicy interior. The smell is of Anise and the flavour is sweet. Harvest the thickest horizontal roots but leave the deep tap root and thinner horizontal roots to grow on. Replant or bring it under cover for winter in very cold areas.

Chewed fresh, the root tastes sweet and a little salty. The sweetness intensifies the more you chew and release the sap. Liquorice can be used for flavouring a wide array of sweets, dishes and drinks. The roots can also be dried for later use in teas and baking. Try keeping a root in a jar of sugar to flavour cakes with.

This will make a large plant – up to 2m! The dark leaves are used as a celery like flavouring in stews. This is a perennial. Price for 25 seeds

Not only is this a useful bee plant in the veg garden, its petals can be used instead of saffron as a colouring in rice dishes. Price for 50 seeds

One of the main ingredients of bouquet garni, you can also use the leaves to flavour pizza, meat and tomato dishes. This is an annual. Price for 50 seeds

SWEET MARJORAM ~ highly aromatic with a superb flavour, use in any recipe that asks for marjoram.  (50 seeds)

SPRING:  sow the very fine seeds in a seed tray but leave uncovered.  They need a little bottom warmth.  Keep the compost on the dry side.  When large enough to handle pot up into individual pots and grow on ready to plant out.

SUMMER: plant out & space about 30cm apart.  Harvest the leaves in the summer for use fresh or dried.

AUTUMN: harvest the last of the leaves before pulling the old plants up.

It is worth potting up some to grow them on a windowsill over the winter for a fresh supply. Grow as an annual, this will not survive most winters outside as it is half hardy